Description
Hailing from Provence, ratatouille is a dish to take you back, with memories, to its origin. Go on, make this vegetable ode to France and sunny summers.
Ingredients
Scale
- Extra virgin olive oil
- 3 Cloves of garlic, roughly chopped
- 2 Medium eggplant, diced into 2cm cubes
- 4 Zucchinis, diced into 2 cm cubes
- ½ Bunch thyme, washed and leaves picked
- 1 Red onion, diced
- 2 Red peppers, diced
- 1 Punnet, cherry tomatoes
- 2x 400g tins of whole tomatoes
- Salt and pepper to taste
Instructions
- Preheat oven to 200 degrees.
- Heat a generous splash of olive oil in a large fry pan, then add the eggplant, some of the garlic and season with salt and pepper.
- Sautee until the eggplant begins to soften, before transferring to heavy based and lidded saucepan that is suitable for the oven.
- Add more oil to the pan, then sauté the zucchini with some of the garlic, a sprinkle of the thyme and salt and pepper. Transfer to the saucepan.
- Add more oil to the pan, then sauté the onion, capsicum, rest of the garlic and a sprinkle of thyme. Transfer to the saucepan.
- To the waiting saucepan, add the remaining thyme and both the fresh and tinned tomatoes.
- Stir together, place the lid on and transfer to the oven for 1 hour.
- When most of the liquid is gone and the vegetables have stewed down but still retain some of their individual shape, the ratatouille is ready (You may wish to cook a little longer). Check seasoning and adjust.
- Scatter with a little chopped basil before serving.
- Cook Time: 2 hours
- Category: Main
- Cuisine: French